A deliciously decadent dessert.
Ingredients
Serves: 6
- 200 g dark chocolate, melted
- 3 eggs, separate yolks & whites
- 100 g coconut sugar (or brown sugar)
- 2 tsp (10 ml) vanilla extract
Serving Suggestions:
- Berries
- Edible Flowers
- Non-Dairy Vanilla Yogurt
Method
- Peheat the oven to 150 °C. Line with greaseproof paper a 9-inch (23 cm) spring-form cake tin.
- Melt the chocolate in a metal or glass bowl placed over a pot of barely simmering water, stirring constantly. Once melted, remove the bowl from the heat and let cool slightly.
- Whip the egg whites with 50 g sugar until the whites hold a soft peak (when the whites curl when the beaters are lifted). Set aside.
- In another bowl, whip the egg yolks with the remaining 50 g of sugar and the vanilla until doubled in volume, about 4-6 minutes.
- Fold the melted chocolate mixture into the whipped yolks, and then fold the whites into the mixture in 2 additions. Spread the batter gently into the prepared cake tin.
- Bake the torta for 25-30 minutes. As soon as you remove the cake from the oven it will begin to fall, but it is supposed to.
- Cool the cake to room temperature then serve.
- I prefer to serve the cake warm with berries and non-dairy vanilla yogurt.
